A stunning Red Velvet Cake made extra special and irresistibly moist with a few simple touches.
Red All Over
During the holidays we celebrate many birthdays, so I’ve been baking cakes constantly. My Red Velvet Cake is one of the most requested desserts in my family, and I’m excited to share this version with you. It’s rich, tender, and finished with a creamy cream cheese frosting—perfect for birthdays, holidays, dinner parties, or any special occasion.
What is Red Velvet Cake?
Red velvet is a chocolate-flavored cake with a distinctive red hue and a soft, velvety crumb. Historically the color came from a chemical reaction between ingredients; today we often use food coloring for a more consistent red. This cake is versatile and crowd-pleasing—great for birthdays, Valentine’s Day, holiday gatherings, potlucks, or a cozy dinner for two.
What Do I Need to Make Red Velvet Cake?
This version adds a bit of instant chocolate pudding and sour cream for extra moisture and chocolate depth, then finishes with a thick cream cheese frosting. You’ll need:
- All-purpose flour
- Baking soda
- Salt
- Granulated sugar
- Powdered sugar
- Unsweetened cocoa powder
- Instant chocolate pudding mix
- Unsalted butter
- 3 large eggs
- Sour cream, whole milk, and cream cheese
- Vanilla extract
- Red food coloring
Watch Me Make Red Velvet Cake
See how straightforward this cake is to prepare and assemble.
How to Make Red Velvet Cake
- Preheat the oven to 350°F. Lightly grease and flour three 8-inch round pans, two 9-inch rounds, or a 9×13-inch baking dish.
- In a medium bowl, whisk together the flour, cocoa, instant pudding mix, baking soda, and salt. Set aside.
- In the bowl of an electric mixer, beat the butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
- Mix in the sour cream, milk, vanilla, and red food coloring until evenly combined.
- Gradually beat in the dry flour and cocoa mixture until just combined—avoid overmixing.
- Divide the batter evenly among the prepared pans and smooth the tops.
- Bake for about 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 20 minutes, then invert onto a rack to cool completely.
- While the cakes cool, make the frosting. In the mixer bowl fitted with the whisk attachment, beat the cream cheese and butter until smooth and creamy. Add the vanilla.
- Gradually add the powdered sugar and mix until combined. Increase speed and beat until the frosting is light and spreadable, about 4–5 minutes, scraping the bowl as needed.
- If the frosting is too thick, add milk one tablespoon at a time until it reaches the desired consistency.
- If your layers have domes, level them with a serrated knife or cake leveler. Reserve the trimmings for garnish.
- Assemble the cake by placing one layer on a stand or platter and spreading a thin layer of frosting. Repeat with remaining layers. Apply a thin crumb coat to the top and sides, chill for 15 minutes, then finish with the remaining frosting. Press reserved crumbs onto the sides or sprinkle them on top for decoration.
If you make this Red Velvet Cake, snap a photo and tag me on Instagram @thebakermama so I can see your creations. I love seeing how you personalize the recipes—enjoy baking!
xoxo,
Red Velvet Cake
4 from 1 review
- Author: Maegan – The BakerMama
- Prep Time: 1 hour 20 mins
- Cook Time: 40 mins
- Total Time: 2 hours
- Yield: 12
- Category: Dessert
Description
A stunning Red Velvet Cake that’s moist, chocolatey, and finished with a rich cream cheese frosting.
Ingredients
Cake:
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 cup instant chocolate pudding mix
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 1 (1 ounce) bottle red food coloring
Frosting:
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup (1 stick) butter, softened
- 1/2 teaspoon vanilla extract
- 6 cups powdered sugar
- 2–4 tablespoons whole milk, if needed
Instructions
- Preheat oven to 350°F. Lightly grease and flour three 8-inch round pans, two 9-inch rounds, or a 9×13-inch baking dish.
- Whisk together the flour, cocoa, instant pudding mix, baking soda, and salt in a medium bowl; set aside.
- In a mixer, beat the butter and sugar until light and fluffy. Add the eggs one at a time. Mix in sour cream, milk, vanilla, and red food coloring.
- Gradually add the dry mixture and beat until just combined. Divide batter into pans and bake 35–40 minutes, or until a toothpick comes out clean. Cool in pans 20 minutes, then transfer to a rack to cool completely.
- To make the frosting, beat cream cheese and butter until smooth. Add vanilla, then gradually add powdered sugar. Beat on high until smooth and spreadable, about 4–5 minutes. If needed, add milk one tablespoon at a time.
- Level any domed cake layers and reserve crumbs for garnish.
- Assemble the cake with thin layers of frosting between each layer. Apply a crumb coat, chill 15 minutes, then finish frosting and garnish with reserved crumbs.